Description
A stunning Peach Cobbler Upside Down Cake combines the juicy sweetness of caramelized peaches with a fluffy cinnamon vanilla cake. Easy to make and perfect for summer gatherings, this dessert will be the centerpiece of any occasion.
Ingredients
For the Crumble:
1/4 cup salted butter, melted
1/2 cup + 1 tbsp all-purpose flour
1/4 cup light brown sugar, packed
2 tsp raw sugar (optional)
1/8 tsp salt
1/8 tsp cinnamon
For the Peach Layer:
3 medium peaches, sliced
3 tbsp light brown sugar, packed
1/4 tsp cinnamon
Pinch of nutmeg
For the Vanilla Cinnamon Cake:
1 1/4 cup + 1 1/2 tbsp cake flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/8 tsp cinnamon
1/8 tsp nutmeg
Pinch ground cloves
1/4 cup salted butter, softened
3 tbsp vegetable oil
3/4 cup + 2 tbsp granulated sugar
1 large egg
2 tsp vanilla extract
1/4 cup full-fat sour cream
1/2 cup milk (2% or whole)
For the Whipped Cream:
1/2 cup heavy cream, cold
3 tbsp powdered sugar
1 1/2 tsp vanilla extract
Pinch of nutmeg
Instructions
- Prep:
- Preheat the oven to 350℉ (175℃).
- Butter a 9-inch cake pan and spray it with nonstick spray.
- Prepare the Peaches:
- Toss peach slices with brown sugar, cinnamon, and nutmeg.
- Arrange them in concentric circles at the bottom of the cake pan.
- Make the Crumble Layer:
- Combine melted butter, flour, sugars, salt, and cinnamon. Mix until crumbly.
- Make the Cake Batter:
- In a bowl, whisk cake flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
- Cream butter and oil together in a large bowl, then add granulated sugar. Beat until light and fluffy.
- Mix in the egg, sour cream, and vanilla. Gradually add dry ingredients, alternating with milk. Mix until just combined.
- Assemble & Bake:
- Pour cake batter over the peaches in the pan.
- Sprinkle crumble mixture evenly on top.
- Bake for 42–49 minutes, or until a toothpick comes out with moist crumbs.
- Cool in the pan for 10 minutes, then invert onto a serving plate.
- Make the Whipped Cream:
- Beat heavy cream, powdered sugar, vanilla, and nutmeg until stiff peaks form.
- Serve & Store:
- Cool cake for 20 minutes before slicing.
- Serve warm or chilled with whipped cream.
Notes
For best results, use ripe, fresh peaches.
Store at room temperature for 1 day or in the fridge for up to 4 days.
To reheat, microwave slices for 10–15 seconds.
- Prep Time: 20 minutes
- Cook Time: 49 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 380 kcal per serving
